Hot dogs, pepperoni and deli meats, ready-to-eat meats, are relatively free of carcinogenic compounds, according to Kansas State University research. High levels of heterocyclic amines (HCAs) in the diet have previously been linked to an increased risk of stomach, colon and breast cancers. The team suggests that the deli-style meats may be low in HCAs because they are cooked at low temperatures. However, they found that bacon and the skin of rotisserie-cooked chicken are both much higher in HCAs. The research was funded in part by the American Meat Institute Foundation and the National Pork Board Checkoff.

• Heterocyclic amine content in commercial ready to eat meat products
  K. Puangsombat, P. Gadgil, T. A. Houser, M. C. Hunt, J. S. Smith,
  Meat Sci. 2011, 88, 227–233.
  DOI: 10.1016/j.meatsci.2010.12.025